sottaceti

Sottaceti is the Italian term for pickled vegetables, prepared by preserving fresh produce in a vinegar-based brine or, in some cases, in oil. The name translates literally to “under vinegar.” Sottaceti are commonly used as antipasto or contorno and have historically served as a method to extend the shelf life of vegetables through the winter.

Typical vegetables used for sottaceti include cucumbers, onions, carrots, peppers, cauliflower, artichokes, zucchini, garlic, and other seasonal items. Preparation generally involves washing, trimming, and cutting the vegetables, with optional blanching to soften firmer components. The vegetables are packed into sterilized jars and covered with a pickling solution made from water, vinegar (often white or wine vinegar), salt, and sometimes sugar. Aromatics such as garlic, bay leaves, dill, oregano, peppercorns, or mustard seeds may be added to flavor the mixture. After sealing, jars may be processed for long-term storage or kept in a cool, dark place to develop flavor.

There are regional and culinary variations, including süottaceti stored in olive oil after the acidification process, which can provide additional texture and flavor. Some recipes also offer agrodolce variants that balance acidity with sweetness.

Storage and safety considerations include ensuring adequate acidity and clean containers. Unopened jars stored in a cool, dark place can keep for months; once opened, sottaceti should be refrigerated and consumed within a few weeks. Spoilage signs such as off smells, cloudiness, or mold require discarding the product. Sottaceti are valued for their tangy flavor, crunch, and versatility in Italian cuisine.